Email to Cat      

Pecan Chicken with Cajun Rémoulade

Source of Recipe


Boulevard Inn



List of Ingredients



• 1½ cups flour (or as needed) to coat chicken breasts
  
• 6 boneless, skinless chicken breasts
  
• 1 egg
  
• 1 cup milk
  
• 1 cup crushed pecans
  
• 1 cup plain, fresh bread crumbs
  
• Butter to sauté chicken breasts (3 to 6 Tbsp)
  
• .
  
• -- Cajun Rémoulade --
  
• 1 cup mayonnaise
  
• 1 cup Miracle Whip
  
• ¾ tsp Cajun spice (or to taste)
  
• 2 tsp Durkee Dressing (see Note)
  
• 1 Tbsp frozen pineapple juice concentrate
  
• 1 rib celery, finely chopped
  
• 1 cup sour cream
  






Instructions



1. Preheat oven to 350° F.
   Lightly flour chicken breasts. Combine egg and milk in shallow bowl and mix well. Combine pecans and bread crumbs in another bowl. Dip floured breasts into egg/milk mixture, then dredge in pecan mixture.
   
   
2. In large sauté pan, heat butter. Add chicken breasts and cook until golden brown, about 1½ minutes on each side. If you do not have a large pan, cook chicken in batches. Transfer to baking pan and finish cooking in preheated oven, 10 minutes or until cooked through.
   
   
3. To make Cajun rémoulade sauce:
   Combine mayonnaise, Miracle Whip, Cajun spice, Durkee dressing, pineapple juice concentrate, celery and sour cream. Mix well. Serve chicken topped with Cajun rémoulade sauce to taste.
   
   Makes 6 servings.
   
   
   NOTE
   Durkee Dressing, a mayonnaise and mustardlike sandwich spread, is available at some local markets.